DUMPLINGS WITH MEAT FILLINGFOR THE DOUGH: 1 3/4 pounds raw potatoes, peeled 3/4 pound potatoes, boiled in their jackets the day before 1/2 cup hot milk 1 egg About 2 tablespoons flour Salt 2 tablespoons minced leek (white and yellow parts, no green) FOR THE FILLING: 1/2 pound uncooked bratwurst filling or mild Italian sausage, or cooked beef of any kind, minced or ground 1 medium onion, diced and lightly sautéed in 1 teaspoon lard Salt and freshly ground black pepper TO MAKE THE DOUGH:Grate raw potatoes into bowl of cold water, then remove to coarse linen bag (or wrap in a dish towel) and wring dry. Grate boiled potatoes, combine with raw ones, then stir in hot milk. Mix in egg and as much flour as it takes to produce a workable dumpling dough; season with salt and leek. Shape dough into round, thick flat cakes by pressing it against palm of one hand. TO MAKE THE FILLING:Combine all ingredients for the filling. Sometimes a roll that has been soaked in water or milk and pressed dry is added to bind filling. TO MAKE THE DUMPLINGS:Place a dab of filling in center of one cake, then press edges of cake together to surround filling and form it into a ball. Repeat for each dumpling. Cook dumplings for about 25 minutes in simmering water. Yield: 4-6 servings Source: The Cuisines of Germany by Horst Scharfenberg
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